First let me say I am NOT a cook. I just mess around.
Over the years, I have eaten 'bread' in many places around the world.
One that always stuck in my mind was soda bread, because of its flavour. Not a nice one.
I live on my own, with just an up & over fridge freezer, so limited storage.
I don't use a lot of bread, a large loaf will last me 2-3 weeks, so when I buy some, it takes up valuable freezer space.
Running around the web, I see LOTS of recipies for soda bread. As the ones I had tried had probably been home made, and to personal taste, I decided to have a trial.
The first time, the recipe called for 100g-500g flour + 1tsp baking soda/100g flour.
HORRIBLE!
Checked another recipe - 500g flour + 1 tsp baking soda, ie <1/4 tsp/100g.
Retried the original but with <1/4tsp, but still the flavour is there, albeit greatly reduced.
How little baking soda can I get away with, without ending up with unleaven bread?
Can the flavour be eliminated?
TIA
Fof
